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The following is subject to seasonal changesAppetisers and First CoursesSmall Red Peppers Filled With Iberian Pig Feet And Wild Mushrooms (Boletus Edulis) Served With A White Wine and Onion Sauce Amphorae Of Zucchini And Seasonal Vegetables Topped With Cream Crispy Crepe Envelope Filled With Prawns A Melange Of Wild And Domestic Mushrooms Served Au Gratin Our Pate De Foie Gras Served With Red Berry Preserves Light And Flaky Pillows Of Pastry Filled With Cheese, Spinach And Bits Of Spanish Cured Ham And Tuna With Béchamel Sauce. Cheese Platter: A Variety Of Cheeses From The Iberian Peninsula And France Eggs Scrambled With Black Pudding Served With Small Red Peppers And Crispy Shoe- String Potatoes White Imperial Asparagus Served With Mayonnaise And Vinaigrette Our Special Selection Of Iberian Cured Pork Sirloin, Cured Ham And Sausages Castilian Garlic Soup Large White Bean Stew Cooked Segovian Style, With Meats Sausages And Paprika Anchovies from the Bay of Biscayne Medallions of Foie served with a Sweet Wine Sauce SaladsWarm Mango Salad With Flambé Prawns, Flaked Salt Cod And Julienne Vegetables A Variety Of Fresh Lettuce Leaves Tossed With Seasonal Vegetables Tossed House Salad: Romaine Lettuce, Tomatoes, Olives, Asparagus, Hard Boiled Egg Tuna And Onion Tossed Salad With Lettuce, Tomato And Onion FishSalt Cod Filet Baked In A Sauce Of Leeks, Almonds And Toasted Garlic Fresh Filets Of Sole With Shrimp Served with a Fresh Tomato and Green Onion Sauce Fresh Hake baked in a garlic and Parsley sauce with Clams and Shrimp Grilled Fresh Turbot Filets With Braised Onions And An Emulsion Of Red Peppers Three Rice Rissotto with Shrimp and Baby Squid MeatsGrilled Duckling With Honey Sauce And Three Vinegars Filet Mignon With A Crispy Basket Of Wild Mushrooms And Cheese Sauce Exotic Ostrich Filet Mignon With Wild Berry Sauce Boneless Sirloin With Peppers And Vegetables Medallions Of Venison Sirloin with Chocolate Sauce and Chestnuts Thin Cut Veal Steak With Chips Portion Of Suckling Pig Roasted Segovian Style Quarter Of Roast Baby Lamb* * Please Call Ahead To Order DessertsBanana Mouse Ice Cream Fried and Served with Orange Gelé and Hot Chocolate Sauce Crisp and Buttery Shells Filled with Cheese Mousse and Served With a Light Chocolate Walnut Cake with Chocolate Frosting and Mint “Glass” Fresh Strawberry Sorbet Lemon Sorbet with Cava Volcano of Dark Chocolate with a White Chocolate Centre Lightly Jelled Milk Pie with Raspberries Creamy Custard served with Red Berry Sauce Coffee Parfait with a Two-Toned Chocolate Square Wine ListWe offer an extensive selection of Wines from over 50 different Spanish Bodegas from all of Spain’s Special Wine Regions: Rioja, Somontano, Ribera del Duero etc.
Restaurante la Postal |
